Health a Plenty

Blueberry Cheesecake

Vegan Blueberry CheesecakeIt’s back to school time!  Fill your kids lunch boxes with healthy and delicious meat and dairy free treats.  This vegan blueberry cheesecake is sure to please.

Crust:

1 cup almonds.                  1/4 tsp. cinnamon.

4 medjool dates.              Pinch of sea salt.

Process all ingredients until graham cracker-like consistency in the food processor.  Firmly press crust mixture into the base of two small spring form pans.  Set aside.

Filling:

2 cups raw cashews (soaked for 2 hours).                             2 tsp. vanilla extract.

8 medjool dates.                                                              3 Tbsp. fresh lemon juice.

2/3 cup refined coconut oil, melted.                        2 cups fresh organic blueberries.

Process all ingredients into a smooth, even consistency in the food processor or blender.  Evenly spread the filling onto the base.  Set aside in the freezer.

Glaze:

1 cup fresh organic blueberries.

2 medjool dates.

1 Tbsp. refined coconut oil.

Process all ingredients into a smooth, even consistency in the food processor or blender.  Evenly spread onto cheesecakes. Place in the freezer for 2 to 4 hours to firm up.  Cut into wedges and serve.